Seafood spoilage indicator

ABSTRACT

An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood is provided wherein the sensor does not alter the physical composition of the seafood specimen. The sensor comprises a sampling matrix, at least three or more enzymes in contact with the sampling matrix, and at least one indicator compound in contact with the sampling matrix. The enzymes are capable of interacting with four target chemicals comprising putrescine, cadaverine, histamine and tyramine, which are located on the surface of the seafood specimen. The indicator compound is capable of changing the color of the sampling matrix thereby indicating a qualitative visually detectable color change. A method for the nondestructive detection of the quality of a seafood specimen at any given time and for determining the remaining usable shelf life of the seafood specimen is disclosed.

GOVERNMENT INTEREST

Certain embodiments of this invention were made with Government supportunder Contract No.R44FD001605-03-1 awarded by the Food and DrugAdministration. The Government has certain rights in the invention.

FIELD OF THE INVENTION

This invention relates to an enzyme based nondestructive sensor for thequalitative detection of spoilage in seafood. A method for thenondestructive detection of the quality of a seafood specimen at anygiven point in time is also provided.

BACKGROUND OF THE INVENTION

Fish and seafood comprise a significant portion of the diet of nearlyevery culture throughout the world. In the 1990's annual globalper-capita consumption of seafood exceeded 20 lbs (15 lbs U.S.). Thislevel of consumption corresponds to more than five hundred million tonsof seafood being utilized on an annual basis. These levels havecontinued to increase in the early 2000's. Convenience and theavailability of seafood products in inland areas necessitate properstorage and transport mechanisms. While rapid freezing, refrigeration,and advanced handling and processing techniques have greatly improvedcapacity for delivering high quality products to the consumer, there ispresently no available mechanism by which distributors, wholesalers,retailers, and consumers can be assured of product freshness at thepoint of purchase. Deterioration of seafood during storage not onlyresults in a reduction of quality in the food product but hassignificant economic and health issues. In the area of health concerns,the proliferation of bacteria in the flesh of fish and shellfish duringstorage lead to many forms of food-borne illness. One of the bestexamples is scombroid poisoning. Scombroid poisoning results from theproliferation of bacteria in the flesh of many types of fish including,abalone, amberjack, bluefish, mackerel, mahi mahi, sardines and tuna.Excreted bacterial decarboxylase enzymes act on histidine and otheramino acids in fish flesh producing large quantities of histamine andother toxic byproducts. No form of end-stage processing or hightemperature cooking can counteract the hazardous nature of the toxins.Scombroid poisoning remains one of the most common forms of fishpoisoning, even while most incidents go unreported due to confusion ofsymptoms with those of other illnesses. Even with this low level ofrecognition, more than 5,000 cases were recorded in U.S. and Japan overa twelve year period. Scombroid poisoning is but one of dozens of foodborne illnesses that can be directly attributed to improper or extendedperiods of seafood storage.

As consumers are faced with media reports of illnesses resulting fromseafood consumption, the seafood industry must make strides to addressconsumer concerns. One such mechanism is the use of expiration dating onpackaging materials. These dates are based upon research data fordifferent products and are directly related the Manufacturer's DatePackaged (DP) code. In the US, the FDA requires expiration dating on allseafood products that reflect recommendations for maximum freshness andnutrient value. These dating guidelines are based upon proper storageconditions and handling techniques. While expiration dating has meritand has undoubtedly reduced consumption of spoiled food products, datingcan not take into account improper storage and handling nor can it beexpected to be 100% accurate on a batch to batch basis. Expirationdating has an economic impact as well. In 1998 fish and seafood sales inthe U.S. supermarkets reached more than $3.8 billion. The value of thoseseafood products that were disposed of due to expiration dating was morethan $350 million or nearly 10% of total seafood sales. No data isreadily available to determine the percentage of disposed seafood thatwas still viable at the time of disposal.

Clearly a simple, low-cost technique to indicate the freshness level ofseafood products would have great value. It could further reduceincidences of food-borne illness, rest consumer confidence in seafoodquality and may improve the economics of seafood sales by reducinglosses due to expiration to a bare minimum. The industry has begun totake steps to develop such a product. Several supermarket chains havebegun using “freshness tags” within seafood packaging. Freshness tagsare color-producing materials that undergo a color change when seafoodpackages are held or transported outside a fixed temperature range foran extended period of time. Freshness tags are a first step to ensuringthat expiration dating has validity and provide positive feedback to theconsumer. Unfortunately, tags are of limited practical utility as theyhave not been present with the seafood since the date of catch orharvest. They also can not provide any useful information on a sample tosample basis.

There are a number of techniques available to assess fish quality. Themost common approach involves sensory methods to evaluate foodcharacteristics by sight, smell, and touch. Trained individuals can bequite adept at evaluating seafood quality. While it is clear thatsensory assessment of fish has utility, proper analysis can only be doneby a well trained group of three to six assessors. While the basics ofassessment can be learned during a 2-day training course, efficiency canonly be gained through years of experience. The average consumerobviously does not have the aptitude to properly and critically evaluateseafood in the same manner as a trained professional.

Much research has gone into correlating sensory assessments to chemicaland bacteriological laboratory data. A viable cell count afterincubation of fish flesh or direct microscopic analyses of food productsare common approaches to assessing the degree of bacterial activity on aseafood product. Drawing a correlation between bacterial activity andspoilage is non-trivial, as much of the bacterial flora present on fishhas no impact on spoilage. An accurate assessment of “spoilagepotential” must be conducted to give viable cell counts definitivemeaning. Unfortunately laboratory assessments are expensive, timeconsuming, and usually destroy the food sample. Typical chemicalanalysis involves either extraction of seafood with organic solvents andsubsequent GC/HPLC analysis and identification of off-gassing volatilechemicals. Simultaneous chemical analyses during microbial cell countshave shown that many chemical markers are indicative of microbialcontamination and can potentially be used to track spoilage. Theliterature is full of reports describing correlations between differentchemical markers and seafood quality. These markers include a variety ofamines, hypoxanthine, trimethylamine, ammonia, total volatile bases,ethanol, histamine, and hydrogen sulfide. Unfortunately, there are noclear trends in the literature and one study often contradicts otherswith respect to which chemical indicators provide correlations toquality in multiple species.

SUMMARY OF THE INVENTION

The present invention provides an enzyme based nondestructive sensor forthe qualitative detection of spoilage in seafood. The sensor isnondestructive since its use does not alter the physical properties ofthe seafood specimen. The sensor comprises a sampling matrix, at leastthree or more enzymes in contact with the sampling matrix, the enzymescapable of interacting with four target chemicals comprising putrescine,cadaverine, histamine and tyramine, which are found on the surface ofthe seafood, and at least one indicator compound in contact with thesampling matrix. The sampling matrix is used to wipe the surface of thefish and the indicator compound is capable of changing the color of thesampling matrix, thereby indicating a qualitative visually detectablecolor change concerning a reaction of the enzymes with the targetchemicals due to decomposition of a seafood specimen when the enzymes,the indicator compound, the sampling matrix and the seafood specimen areapplied to each other.

In another embodiment of this invention, the senor includes wherein theenzymes are located within the sampling matrix. Another embodimentprovides the sensor of the present invention wherein the indicatorcompound is located within the sampling matrix.

Another embodiment of this invention provides wherein the sensorcomprises a housing wherein the sampling matrix is located injuxtaposition to the housing and in operative communication with thehousing. The enzymes and the indicator compound are located within thehousing.

Another embodiment of the sensor of the present invention includes aremovable membrane in juxtaposition to and in communication with atleast one end of the sampling matrix. The removable membrane is made of,for example but not limited to, nylon, filter paper, liner fiber, flax,unbleached cotton muslin, hemp fabric, virgin wood fiber,nitrocellulose, and cellulose acetate rayon paper

The enzymes employed in the sensor of this invention comprise diamineoxidase, monoamine oxidase, and peroxidase. The indicator compound is adye that changes optical properties along a continuum depending on theassessed quality of said seafood specimen. The dye is, for example butnot limited to: oxidation-reduction dyes, Trinder Reagent(s),10-Acetyl-3,7-dihydroxyphenoxazine,3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, and2-methoxyphenol. The sampling matrix is made of, for example but notlimited to, cellulose, polyurethane, polyethylene, cotton, rayon, apolymer comprising a polyester and a polyamide blend, and combinationsthereof.

In a preferred embodiment of this invention, the sensor includes whereinthe enzymes are in an aqueous liquid, and wherein the indicator compoundis in an aqueous liquid.

In another embodiment of this invention, the sensor comprises a chamberthat is located within the housing and in operative communication withthe sampling matrix. The enzymes and the indicator compound are locatedwithin the chamber and are capable of being delivered to the samplingmatrix simultaneously. More preferably, the sensor of this inventioncomprises at least two chambers, each of the chambers located within thehousing and in operative communication with the sampling matrix. Theenzymes are located within the first chamber and wherein the indicatorcompound is located within the second chamber. Most preferably, thesensor of the present invention comprises at least two chambers, each ofthe chambers located within the housing and in operative communicationwith the sampling matrix, and wherein the enzymes and the indicatorcompound are located in one chamber and wherein another chamber containsa wetting solution.

In yet another embodiment of the sensor of the present invention asdescribed herein, the sensor includes wherein the enzymes areimmobilized within the sampling matrix, or wherein the indicatorcompound is immobilized within the sampling matrix, or combinationsthereof, such that the enzymes and the indicator compound areimmobilized within the sampling matrix.

In another embodiment of this invention, the sensor comprises whereinthe enzymes are lyophilized, or wherein the indicator dye islyophilized, or combinations thereof. Preferably, the senor compriseswherein the enzymes and the indicator dye are lyophilized within acarrier located within the housing, wherein the carrier is in operativecommunication with (a) a water source capable of delivering water to thelyophilized enzymes and the lyophilized indicator dye, and (b) thesampling matrix, such that the lyophilized enzymes and lyophilizedindicator compound may be reconstituted with the water from the watersource and delivered to the sampling matrix.

Another embodiment of the present invention provides for a method forthe nondestructive detection of the quality of a seafood specimen at anygiven time. This method comprises supplying a seafood specimen to betested, wiping the seafood specimen with a sampling matrix of the sensorof the present invention as described herein. The sensor furthercomprises three or more enzymes in contact with the sampling matrix. Theenzymes capable of interacting with four target chemicals comprisingputrescine, cadaverine, histamine and tyramine, which are present on thesurface of the seafood. The sensor's indicator compound that is incontact with the sampling matrix is capable of changing the color of thesampling matrix thereby indicating a qualitative visually detectablecolor change concerning a reaction of the enzymes with the targetchemicals due to decomposition of a seafood specimen when the enzymes,the indicator compound, the sampling matrix and the seafood specimen areapplied to each other. The method comprises detecting whether there is acolor change in the sampling matrix, and comparing the detected colorchange, if any, to a reference color for establishing the quality of theseafood. If a color change occurs once the sampling matrix has sampledthe seafood, the seafood is defined herein as a low quality seafoodspecimen or that it will be a low quality seafood specimen in a few days(about 1 to 3 days, for example). However, if after sampling the seafoodspecimen, the sampling matrix does not turn color, the seafood specimenis defined herein as a high quality seafood specimen and that it willremain so for at least 5 days.

In another embodiment, the method includes removing the sensor'soptional removable membrane from the sampling matrix prior to detectingwhether there is a color change in the sampling matrix after samplingthe seafood.

In yet another embodiment of the method of the present invention, themethod comprises determining the remaining usable shelf life of theseafood for human consumption based upon the color comparison.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic that shows target amines detected on the flesh ofaging tuna fish.

FIG. 2 is a schematic of one example of the seafood spoilage indicator(sensor) of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

One embodiment of this invention provides an enzyme based nondestructivesensor for the qualitative detection of spoilage in seafood. Due to thelack of consensus in the literature, the applicants of the presentinvention have undertaken two parallel tracks of research. We firstdeveloped our own correlations of spoilage indicating chemicals andseafood quality in the three largest selling products in the US seafoodindustry, namely, tuna, salmon, and shrimp. The chemical indicators weremonitored using standard laboratory analytical equipment and protocols.One or more of the applicants completed training courses offered byNational Oceanic & Atmospheric Administration (NOAA), U.S. Department ofCommerce and have become certified seafood inspectors. Chemicalproduction in aging fish was correlated to sensory grades from theinspectors. The applicants simultaneously utilized its experience withenzyme chemistries and sensor development to devise the sensors of thepresent invention. One of the sensors of the present invention is asponge-like swab that change color in response to exposure to targetchemicals found on the surface of seafood. In a multitude ofexperimental trials, we have successfully demonstrated that the sensorsof the present invention can be used to directly indicate the quality ofaging seafood and determine how many days of high quality shelf liferemain.

The enzyme based nondestructive sensor (indicated as reference number 1,FIG. 2) for the qualitative detection of spoilage in seafood of thepresent invention comprises a sampling matrix (indicated as referencenumber 2, FIG. 2); at least three or more enzymes (not shown in FIG. 2)in contact with the sampling matrix, the enzymes capable of interactingwith four target chemicals comprising putrescine, cadaverine, histamineand tyramine; and at least one indicator compound (not shown in FIG. 2)in contact with the sampling matrix, wherein the indicator compound iscapable of changing the color of the sampling matrix thereby indicatinga qualitative visually detectable color change concerning a reaction ofthe enzymes with the target chemicals due to decomposition of a seafoodspecimen when the enzymes, the indicator compound, the sampling matrixand the seafood specimen (not shown in FIG. 2) are applied to eachother. The enzyme based sensor of this invention comprises wherein theenzymes are located within the sampling matrix. The enzyme based sensorof this invention comprises wherein the indicator compound is locatedwithin the sampling matrix.

In a preferred embodiment of this invention, the sensor as describedherein comprises a housing (indicated as reference numbers 4 a and 4 b,FIG. 2) wherein the sampling matrix is located in juxtaposition to thehousing and in operative communication with the housing, and wherein theenzymes are located within the housing, and wherein the indicatorcompound is located within the housing.

In an optional embodiment of the present invention, the sensor comprisesa removable membrane (indicated as reference number 6, FIG. 2) injuxtaposition to and in communication with at least one end of thesampling matrix.

The enzymes comprise diamine oxidase, monoamine oxidase, and peroxidase.The indicator compound is a dye that changes optical properties along acontinuum depending on the assessed quality of said seafood specimen.The dye, for example but not limited to, is selected from the groupconsisting of oxidation-reduction dyes, such as for example, a TrinderReagent(s), 10-Acetyl-3,7-dihydroxyphenoxazine,3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), and2-methoxyphenol. Examples of the Trinder reagent include the followingN-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methoxylaniline, sodium salt,dehydrate (ADOS), N-Ethyl-N-(3-sulfopropyl)-3-methoxyaniline, sodiumsalt, monohydrate (ADPS), N-Ethyl-N-(3-sulfopropyl)aniline, sodium salt(ALPS), N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethoxyaniline, sodiumsalt (DAOS), N-(2-Hydroxy-3-sulfopropyl)-3,5-dimethoxyaniline, sodiumsalt (HDAOS), N,N-Bis(4-sulfobutyl)-3,5-dimethylaniline, disodium salt(MADB), N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethylaniline, sodiumsalt, monohydrate (MAOS), N,N-Bis(4-sulfobutyl)-3-methylaniline,disodium salt (TODB),N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline, sodium salt,dehydrate (TOOS-EHSPT), and N-Ethyl-N-(3-sulfopropyl)-3-methylaniline,sodium salt (TOPS). Preferably, the class of dyes employed with thesensor of the present invention are the Trinder Reagents. They are aclass of two component dyes that are water soluble. Upon oxidation, thetwo components come together to form an oxidized colored product.Trinder Reagents are a class of dyes that are well known by thosepersons skilled in the art. Below is a chemical description of anexample of the two dye pairs (Trinder Reagents) employed in the sensorof this invention.

1) N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethoxyaniline, sodium salt(DAOS) +4-aminoantipyrene→oxidized blue product

2) N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline, sodium salt,dehydrate (TOOS) +4-aminoantipyrene→oxidized purple product

The sampling matrix is, for example but not limited to, one selectedfrom the group consisting of cellulose, polyurethane, polyethylene,cotton, rayon, a polymer comprising a polyester and a polyamide blend,and combinations thereof. Preferably, the sampling matrix comprises apolyurethane. The removable membrane is, for example but not limited to,selected from the group consisting of nylon, filter paper, liner fiber,flax, unbleached cotton muslin, hemp fabric, virgin wood fiber,nitrocellulose, and cellulose acetate rayon paper.

Preferably, the enzymes are in an aqueous liquid. Preferably, theindicator compound is in an aqueous liquid.

In another embodiment of the sensor of this invention, the sensor asdescribed herein comprises a chamber (indicated as reference number 8,FIG. 2) that is located within the housing and in operativecommunication with the sampling matrix, wherein the enzymes and theindicator compound are located within the chamber and are capable ofbeing delivered to the sampling matrix simultaneously. For example, butnot limited to, the chamber may be a breakable glass ampoule or plasticsac or the like.

In a more preferred embodiment of this invention, the sensor asdescribed herein comprises a at least two chambers, each of the chamberslocated within the housing and in operative communication with thesampling matrix, wherein the enzymes are located within the firstchamber and wherein the indicator compound is located within the secondchamber.

In another preferred embodiment of this invention, the sensor asdescribed herein comprises at least two chambers, each of the chamberslocated within the housing and in operative communication with thesampling matrix, wherein the enzymes and the indicator compound arelocated in one chamber and wherein another chamber contains a wettingsolution. The wetting solution may be, for example but limited to,water, a buffer solution, or any solvent that is known by those skilledin the art that is capable of reconstituting or mixing with the enzymesand indicator compound.

Another embodiment of this invention provides for the sensor asdescribed herein wherein the enzymes are immobilized within the samplingmatrix. The sensor includes wherein the indicator compound isimmobilized within the sampling matrix. Preferably, the enzymes and saidindicator compound are each immobilized within the sampling matrix.

In yet another embodiment of the sensor of this invention, the enzymesare lyophilized. The sensor includes wherein the indicator dye islyophilized. Preferably, the sensor comprises wherein the enzymes andthe indicator dye are lyophilized within a carrier located within thehousing, wherein the carrier is in operative communication with (a) asolvent source capable of delivering the solvent to the lyophilizedenzymes and the lyophilized indicator dye, and (b) the sampling matrix,such that the lyophilized enzymes and lyophilized indicator compound maybe reconstituted with the solvent from the solvent source and deliveredto the sampling matrix. The solvent may be for example but not limitedto water, a wetting solution such as for example but not limited to abuffer solution, or any solvent that is capable of reconstituting thelyophilized enzymes and the indicator compound.

This invention also provides for a method for the nondestructivedetection of the quality of a seafood specimen at any given timecomprising supplying a seafood specimen to be tested, contacting thesurface of a seafood specimen with a sampling matrix of a sensor, thesensor comprising the sampling matrix, at least three or more enzymes incontact with the sampling matrix, the enzymes capable of interactingwith four target chemicals comprising putrescine, cadaverine, histamineand tyramine, and at least one indicator compound in contact with thesampling matrix, wherein the indicator compound is capable of changingthe color of the sampling matrix thereby indicating a qualitativevisually detectable color change concerning a reaction of the enzymeswith the target chemicals due to decomposition of the seafood specimenwhen the enzymes, the indicator compound, the sampling matrix and theseafood specimen are applied to each other, detecting whether there is acolor change in the sampling matrix, and comparing the detected colorchange, if any, to a reference color for establishing the quality of theseafood.

The method of this invention may employ any of the sensors of thepresent invention as described herein. For example, when the sensorincludes the optional removable membrane that is in juxtaposition to andin communication with at least one end of the sampling matrix, themethod includes removing the removable membrane from the sampling matrixafter contacting the seafood specimen with the sampling matrix, andprior to detecting whether there is a color change in the samplingmatrix.

Another embodiment of the method of the present invention as describedherein comprises determining the remaining usable shelf life of saidseafood for human consumption based upon the color comparison.

In yet another embodiment of this invention, the method comprisesemploying the sensor as described herein including wherein the housingcomprises a chamber that is in operative communication with the samplingmatrix, wherein the enzymes and the indicator compound are locatedwithin the chamber and capable of being delivered to the sampling matrixsimultaneously.

Another embodiment of the present method as described herein includeswherein the housing comprises at least two chambers, each of thechambers in operative communication with the sampling matrix, whereinthe enzymes are located within the first chamber and wherein theindicator compound is located within the second chamber.

Another embodiment of the present method as described herein includeswherein the housing comprises at least two chambers, each of thechambers in operative communication with the sampling matrix, whereinthe enzymes and the indicator compound are located in one chamber andwherein another chamber contains a wetting solution.

Preferably, the method of the present invention as described hereincomprises wherein the enzymes and the indicator dye are lyophilized andlocated with a carrier located within the housing, wherein the carrieris in operative communication with (a) a solvent or water source capableof delivering the solvent or water to the lyophilized enzymes and thelyophilized indicator dye, and (b) the sampling matrix, and includingreconstituting the lyophilized enzymes and lyophilized indicatorcompound with the solvent or the water from the solvent source or thewater source, respectively, and including delivering the reconstitutedenzymes and indicator compound to the sampling matrix prior tocontacting the seafood specimen with the sampling matrix of the sensor.The solvent may be for example but not limited to a wetting solutionsuch as a buffer solution or any liquid known by those persons skilledin the art capable of reconstituting the lyophilized enzymes andindicator compound.

When a lyophilized powder is used, the enzymes and the indicatorcompound are each in the form of a solid that is capable of beingdissolved in water. It will be understood by those skilled in the artthat a solid is a phase of matter characterized by resistance todeformation and to changes in volume. A powder is a substance that hasbeen crushed into very fine grains. It is preferable that thelyophilized powders of this invention have a particle diameter sizeranging from about 50 nanometers to about 1000 nanometers. In anotherembodiment of this invention, the sensor provides wherein the enzymelyophilized powder is prepared by lyophilizing a single enzyme ormultiple enzymes in the presence of at least one stabilizing additiveselected from the group consisting of a stabilizing polymer, a sugar,and combinations thereof. In yet another embodiment of this invention,the sensor provides wherein the lyophilized powder of the enzymes areprepared by lyophilizing multiple enzymes individually and by mixing theindividually lyophilized enzyme powders together to obtain a mixture ofthe powdered enzymes.

Experimental Procedures

The applicants' analysis of chemicals produced when seafoods age foundmany of the same indicators mentioned in the literature. While volatilechemicals such as alcohols and ammonia were produced in large quantitiesin some species, they were not observed in any significant quantities inothers. The applicants also found that the nature of some of thechemicals produced in aging seafood is a function of temperature. Inmany cases chemicals that were produced when the fish was stored on icewere dramatically different when aging temperatures increase by just afew degrees. The applicants' analysis did, however, identify threechemicals that correlate to quality in tuna, salmon, and shrimp (bothcooked and raw) when stored over a broad range of temperatures.

The applicants periodically examined the seafood as it was aged atdifferent temperatures (such as for example, frozen at about zero degreeCentigrade or lower, refrigerated at temperatures from about freezing tobelow room temperature, and at room temperature at about 20 degreesCentigrade or above). The quality examination of the aging seafood wasperformed by a certified seafood inspector. The inspector's assessmentwas based upon the standard approaches employed at seafood screeningfacilities. The evaluation process, called sensory grading, is anorganoleptic technique in which an inspector categorizes seafood basedupon odor, appearance, texture and taste. The categories, in order ofdecreasing quality are High Pass, Mid Pass, Borderline Pass, BorderlineFail, Mid Fail and Strong Fail. Mid- and strong-failing grades are notsuited for sale/use with consumers, as they will elicit stronglynegative responses. Each time a seafood sample was inspected, the samesample was analyzed for target chemical analytes using standardanalytical laboratory techniques including gas chromatography, GC/MS,and high performance liquid chromatography.

As described above, many chemicals are produced as seafoods age. Most,however, can not be directly correlated to quality in different speciesor when seafoods age at different temperatures. The applicants' studydid identify three chemical indicators that do correlate nicely withsensory grades for multiple species at different temperatures. FIG. 1illustrates the changes in tuna stored in the refrigerator at atemperature of about 4 degrees Centigrade. FIG. 1 shows the results fromsensory grading of the tuna. FIG. 1 charts amounts of putrescine,cadaverine, and tyramine collected from the flesh of the fish with theswab sensor of this invention. Notice that there are no detectablelevels of these chemicals present until the tuna approaches a borderlinepassing grade. Also note that the seafood did not reach a mid-failinggrade for ˜5 days after the chemicals were detected. The same trend wasalso observed with salmon and shrimp (cooked and raw) at multiplestorage temperatures. The borderline pass region is of significantimportance as all properly refrigerated seafoods exhibited acceptablequality for several days (about 1 to 3 days, for example). It isextremely difficult for an untrained individual to distinguish theslight differences between the passing and borderline failing grades.Therefore a sensor capable of identifying subtle differences in seafoodquality has utility in ensuring a shelf life of defined quality.

Applicants devised the swab-like sensor of the present invention thatchanges color when in contact with low levels of putrescine, cadaverine,and tyramine. Several solutions of the target amine compounds wereprepared using method known by those skilled in the art. The amineconcentrations of the solutions represent those previously identifiedwithin aging tuna at different sensory grades. The solutions wereapplied to a sampling matrix of urethane polymers synthesized byapplicants in the form of urethane foam pads. Synthesis of urethanepolymers is known by those skilled in the art. Enzyme-based reactions inthe urethane polymer pads of this invention trigger the development ofcolor in those samples carrying sufficient quantities of amines. Thecolor of the urethane polymer pads a few minutes after the solutionswere applied showed that as the seafood quality decreases the colorresponse darkens. The enzyme-urethane polymer pads of this inventionturn a darker color in response to increasing concentrations ofputrescine, cadaverine and tyramine. Sensors that wiped high pass andmid pass tuna remain white, while sensors that wiped borderline pass andborderline fail tuna produce a light to a medium color response. Sensorsthat wiped mid and strong fail tuna produce a dark color response.

Applicants conducted batteries of tests comparing color development inenzyme-based sensors of the present invention to the quality of sampledfish. One such test shows contrasting colors developed when differentgrades of salmon fillets are screened. Sampling the low quality (orstrong fail) salmon produced color development in the enzyme-urethanepolymer pad within a few seconds, while the high quality fish sensorremained white. Similar results were observed with high and low qualityshrimp (both cooked and raw) and tuna.

Table 1 represents recent trials of aging seafood while simultaneouslymonitoring quality decline via sensory grading and the sensors of thepresent invention. In this test only high quality seafood was purchasedand refrigerated for subsequent evaluation. Every day thereafter sampleswere removed from the refrigerator and evaluated. The day 0 gradeindicates the state of the fish on the day it was purchased. Sensorygrades within Table 1 that have a + (plus) sign following them representsamples that triggered a color change in the sensors of this invention.Again, a mid-fail grade indicates that the seafood quality hasdeteriorated to a point at which it should no longer be consumed.

TABLE 1 Decline in Quality of Fresh Atlantic Salmon and Frozen YellowfinTuna Stored at 4° C. (High Pass- HP, Mid Pass- MP, Borderline Pass- BP,Borderline Fail- BF, Mid Fail- MF, Strong Fail- SF). Salmon Day 0 Day 1Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Trial 1 MP MP BP+ BF+ BF+ MF+ MF+MF/SF+ Trial 2 HP/MP MP BF+ BF+ BF+ BF+ MF+ MF+ Trial 3 HP MP/BP+ BP+BF+ BF+ BF+ MF+ MF+ Trial 4 HP/MP MP/BP+ BP+ BF+ BF+ MF+ MF+ SF+ TunaDay 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day11 Trial 1 MP MP MP MP/BP MP/BP+ BP+ BP+ BP+ BF+ BF+ BF/MF+ MF+ Trial 2MP MP MP MP MP/BP+ BP+ BP+ BP+ BF+ BF+ BF+ MF+ Trial 3 MP MP MP MP BP+BP+ BP+ BP+ BF+ BF+ BF+ MF+

In each case, as the seafood declined from mid-pass through borderlinepass, the seafood quality sensors of the present invention turned colorbecause of the presence of spoilage-indicating chemicals. These types ofresults have been consistent through a multitude of trials. Applicantshave found that the sensors of the present invention consistently changecolor when seafoods approach the borderline pass region and all failingsensory grades of seafood trigger strong color development. It isimportant to note that no color changes occur when seafoods are of highquality (having at least 5 days of usable shelf life), and 5 days passbefore the seafood reaches a mid-failing grade in any case in which oursensor provided a clean result. These results suggest that the sensorsof the present invention can be used to ensure consumers that seafoodswill have 5 days or more of high-quality shelf life from the date of thetest

In one embodiment of the present invention, the sensors convey thequality of seafood by changing color. As described herein, the sensormay be in the form of a simple swab-like device that is wiped across theflesh of a sample of seafood without impacting the sample in a negativeway. The swab will take on one of two colors to indicate the quality ofthe seafood. One color will suggest that the sample is of high qualityand will remain of moderate to high quality for 5 days when properlyrefrigerated. The other color will tell a customer not to accept theseafood product, as it is either already of substandard quality or willbe within the next few days.

The following are further examples of the embodiments of the sensors ofthis invention.

EXAMPLE 1

An enzyme based nondestructive sensor for the detection of spoilageindicators (Putrescine, Cadaverine, Histamine and Tyramine) in Salmon:

-   -   A) Preparation of enzymes powder: A predetermined unit activity        of Monoamine Oxidase, Diamine Oxidase, and Peroxidase (1,        75, 108) is mixed together and dissolved in a sufficient amount        of Potassium Phosphate Buffer pH 7.5 (50 mM). Unit activity of        monoamine oxidase is defined herein as one unit of monoamine        oxidase is the amount of enzyme that will oxidize 1 micromole of        tyramine to p-hydroxyphenylacetaldehyde and hydrogen peroxide        per minute at pH 7.5 at 37 degrees Centigrade (C) under the        specific assay conditions. Unit activity of diamine oxidase is        defined as the amount of enzyme that will cause the formation of        1 micromole of hydrogen peroxide from putrescine per minute at        pH 8.0 at 30 C under the specific assay conditions. Unit        activity of peroxidase is defined as the amount of enzyme that        will form 1.0 mg purpurogallin from pyrogallol in 20 sec at pH        6.0 at 20 C under the specific assay conditions. The enzyme        solution is cooled by snap freezing in liquid nitrogen and        lyophilized for 1 day to obtain dry enzyme powder.    -   B) Preparation of indicator dye powder: Predetermined molar        concentrations of indicator dyes        N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline (2 mM) and        4-aminoantipyrine (2 mM) (used in a 1:1 ratio) are dissolved in        Potassium Phosphate Buffer (50 mM). The indicator dyes were        cooled by snap freezing in liquid nitrogen and lyophilized for 1        day to obtain dry indicator dye powder. Alternatively, the        indicator dyes can be lyophilized separately and individual        powder can be mixed together. Alternatively, the indicator dye        solution can be lyophilized in the presence of the enzyme        solution.    -   C) Preparation of sampling matrix: The sampling matrix is        comprised of a polyurethane polymer and is fitted with the        removable membrane as described herein. Using predetermined        methods known by those skilled in the art, potassium phosphate        buffer and Hypol 3000 (1.25:1) were stirred for 15 seconds at        2500 rpm with a custom-designed mixer head, internally made at        ICx-Agentase. The removable membrane is made of virgin wood        fiber and is used to cover the polyurethane polymer.    -   D) Sampling salmon with the nondestructive sensor for the        detection of spoilage indicators: Sampling matrix was        pre-moistened with water. The sampling matrix is then used to        wipe the surface of a piece of salmon (from 2 inches by 2 inches        to a whole fillet). The salmon should be wiped in a back and        forth and up and down motion while applying little pressure. The        wiping technique and sampling matrix will cause no physical        damage to the piece of fish. The enzyme powder and indicator dye        powders were reconstituted in liquid (water) and combined. The        cover membrane is removed from the sampling matrix and the        reconstituted enzyme/indicator dye solution is added to the        polyurethane polymer. The sensor will remain white if no        spoilage indicators are present and turn purple in the presence        of spoilage indicators.    -   E) Detection of spoilage indicators in salmon: When sampling low        quality salmon, the polyurethane polymer turned from white to        purple. When sampling high quality salmon the polyurethane        polymer remained white. A purple color change occurs when        spoilage indicators are present on the salmon. While not wishing        to be bound by any particular theory, applicants believe that        this is due to the oxidation of        N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline and        4-aminoantipyrine by peroxidase and hydrogen peroxide. Hydrogen        peroxide is a product of the diamine oxidase, monoamine oxidase        reaction with spoilage indicators. Table 2, represents data        obtained when salmon was evaluated from purchase until a low        quality grade is reached. Notice that when the salmon is of high        quality the sensor remains white. There is no color change until        the salmon reaches a borderline pass region.

TABLE 2 Decline in Quality of Fresh Atlantic Salmon Stored at 4° C.(High Pass- HP, Mid Pass- MP, Borderline Pass- BP, Borderline Fail- BF,Mid Fail- MF, Strong Fail- SF). Salmon Day 0 Day 1 Day 2 Day 3 Day 4 Day5 Day 6 Day 7 Sensory HP/MP MP/BP BP BF BF MF MF SF Grade Sensor WhiteLight Purple Purple Purple Purple Purple Dark Purple Dark Purple Color

Example 2

An enzyme based nondestructive sensor for the detection of spoilageindicators (Putrescine, Cadaverine, Histamine and Tyramine) in Tuna:

-   -   A) Tuna was sampled using the exact enzyme powder (example 1-A),        indicator dye powder (example 1-B), and sampling matrix (example        1-C) that is described above.    -   B) Sampling tuna with the nondestructive sensor for the        detection of spoilage indicators: Sampling matrix was        pre-moistened with water. The enzyme powder and indicator dye        powders were reconstituted in liquid (water) and combined. The        sampling matrix is then used to wipe the surfaces of a piece of        tuna (from 2 inches by 2 inches to a whole tuna steak). The tuna        should be wiped in a back and forth and up and down motion while        applying little pressure. The wiping technique and sampling        matrix will cause no damage to the piece of fish. The cover        membrane is removed from the sampling matrix and the        reconstituted enzyme/indicator dye solution is added to the        polyurethane polymer for the detection of spoilage indicators.    -   C) Detection of spoilage indicators in tuna: As in salmon, when        sampling high quality tuna the sensor remained white. When the        sensory grade of tuna reached the borderline pass region, the        sensor turned from white to purple, indicating the presence of        spoilage indicators found on the surface of the sample. Table 3        represents data obtained when tuna was studied from initial        purchase until a low quality grade was reached. Tuna was stored        at 4 degrees Centigrade (4° C.) and evaluated daily by sensory        grade and sensor color development.

TABLE 3 Decline in Quality of Frozen Yellowfin Tuna Stored at 4° C.(High Pass- HP, Mid Pass- MP, Borderline Pass- BP, Borderline Fail- BF,Mid Fail- MF, Strong Fail- SF). Tuna Day 0 Day 1 Day 2 Day 3 Day 4 Day 5Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Sensory MP MP MP MP MP/BP BP BP BPBF BF BF MF Grade Sensor White White White White Light Light PurplePurple Purple Purple Dark Dark Color Purple Purple Purple Purple

Example 3

An enzyme based nondestructive sensor for the detection of spoilageindicators (Putrescine, Cadaverine, Histamine and Tyramine) in Shrimp(both raw and cooked):

-   -   A) Shrimp (both raw and cooked) was evaluated using the same        enzyme powder (example 1-A), indicator dye powder (example 1-B)        and sampling matrix (example 1-C) that is described above.    -   B) Sampling shrimp (both raw and cooked) with the nondestructive        sensor for the detection of spoilage indicators: Sampling matrix        was pre-moistened with water. The enzyme powder and indicator        dye powders were reconstituted in liquid (water) and combined.        The sampling matrix is then used to wipe two pieces of shrimp        with both shells on and off. The shrimp should be wiped in all        directions while applying little pressure. The wiping technique        and sampling matrix will cause no damage to the shrimp. The        removable membrane is removed from the sampling matrix and the        reconstituted enzyme/indicator dye solution is added to the        polyurethane polymer for the detection of spoilage indicators.    -   C) Detection of spoilage indicators in shrimp (both raw and        cooked): Similar results were seen for both raw and cooked        shrimp. As in salmon and tuna, when high quality shrimp was        evaluated no color change occurred. When low quality shrimp was        evaluated the sensor turned purple. Spoilage indicators were not        found on the shrimp until a borderline pass grade was reached.        Table 4, represents data that was collected when raw white        shrimp was evaluated daily from purchase until a low quality        grade was reached.

TABLE 4 Decline in Quality of Frozen Raw White Shrimp Stored at 4° C.(High Pass- HP, Mid Pass- MP, Borderline Pass- BP, Borderline Fail- BF,Mid Fail- MF, Strong Fail- SF). Shrimp Day 0 Day 1 Day 2 Day 3 Day 4 Day5 Day 6 Day 7 Day 8 Day 9 Day 10 Sensory MP MP MP MP MP MP/BP BP BP BPBF MF/SF Grade Sensor White White White White White White Light PurplePurple Purple Dark Color Purple Purple

Example 4

An enzyme based nondestructive sensor for the detection of spoilageindicators can employ a variety of indicator dyes:

-   -   A) Trinder reagents can be used to detect the presence of        spoilage indicators in seafood: An assortment of Trinder        reagents can be utilized to produce a color change in the        presence of spoilage indicators. Trinder reagents are oxidized        in the presence of hydrogen peroxide and peroxidase to produce a        visible color change. The dyes are used in a 1:1 molar ratio        with 4-aminoantipyrine (2 mM). Two examples of Trinder reagents        are N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline which        produces a clear to purple change and        N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethoxyaniline which        produces a clear to blue color change. The molar absorptivity of        N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethoxyaniline is        lower than N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline        resulting in a less vibrant color change (the molar absorptivity        of a chemical species at a given wavelength is a measure of how        strongly the species absorbs light at that wavelength). The        color change resulting from the oxidation of        N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline is easier to        visualize at lower substrate concentrations.    -   B) 2-Methoxyphenol can be used to detect the presence of        spoilage indicators in seafood: 2-Methoxyphenol is a clear to        yellow liquid that turns a brown or orange/brown color when        oxidized. In the presence of spoilage indicators, diamine        oxidase and monoamine oxidase produce hydrogen peroxide.        Hydrogen peroxide in the presence of peroxidase is converted to        water and oxygen. In the presence of oxygen, 2-methoxyphenol        turns color. The 2-methoxyphenol color change is weaker and more        substrate is needed to produce a bright color change. A        predetermined molar concentration of 2-methoxyphenol (100 mM)        was dissolved in liquid (deionized water) and added to the        sensor.    -   C) Fluorescent dyes can be used to detect the presence of        spoilage indicators in seafood:        10-Acetyl-3,7-dihydroxyphenoxazine is a highly sensitive dye for        hydrogen peroxide. 10-Acetyl-3,7-dihydroxyphenoxazine reacts in        a 1:1 stoichiometry with H2O2 to produce highly fluorescent        resorufin. A fluorescent dye has the advantage of detecting        minute quantities of substrate, however the disadvantage of        using a fluorescent dye is the need for a fluorescent        spectrophotometer. A predetermined molar concentration of        10-Acetyl-3,7-dihydroxyphenoxazine (0.1 mM) was dissolved in        potassium phosphate buffer and added to the sensor.    -   D) Detection limits of spoilage indicators using various dyes:        N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline (TOOS),        N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethoxyaniline (DAOS),        2-methoxyphenol, and 10-Acetyl-3,7-dihydroxyphenoxazine can be        used as indicator dyes in our enzyme based nondestructive        sensor. N-Ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline and        10-Acetyl-3,7-dihydroxyphenoxazine produce the best color        response. While, 2-methoxyphenol produced the weakest color        response. Table 5 represents the detection limit for each        indicator dye based on sensory grade. If a color change occurs        at a specific sensory grade, a “Yes” is noted. If no color        change occurs, a “No” is noted. TOOS and        10-Acetyl-3,7-dihydroxyphenoxazine are more sensitive to        hydrogen peroxide detection than DAOS and 2-methoxyphenol,        therefore they are able to detect spoilage indicators in lower        concentrations. Using TOOS or 10-Acetyl-3,7-dihydroxyphenoxazine        as an indicator dye allows a user to detect spoilage indicators        when they are first produced in the seafood.

TABLE 5 Detection of spoilage indicators in seafood using variousindicator dyes. “Yes” indicates a color change occurs, “No” indicates nocolor change is observed. Border- Border- High Mid line line Mid StrongIndicator Dye Pass Pass Pass Fail Fail Fail TOOS No No* Yes Yes Yes YesDAOS No No No Yes Yes Yes 2-methoxyphenol No No No No Yes Yes10-Acetyl-3,7- No No* Yes Yes Yes Yes dihydroxyphenoxazine *Does notproduce a color change for a MP sensory grade but will produce a colorchange for a MP/BP sensory grade.

Example 5

Sampling seafood with the nondestructive sensor for the detection ofspoilage indicators with alternate removable (cover) membranes on thesampling matrix:

-   -   A) Various removable membranes can be used in our enzyme based        nondestructive seafood sensor: The sampling matrix described in        example 1-C contains a virgin wood fiber removable membrane that        may be substituted with membranes of the following components;        nitrocellulose, nylon, glass micro fibers, hardened ashless        filter paper, or pure borosilicate glass micro fibers reinforced        with woven glass cloth bonded with Polytetrafluoroethylene        (PTFE). Sampling of seafood with a nondestructive sensor that        contains one of the listed alternate removable cover membranes        proceeds as described in examples 1-D, 2-A and 3-B.    -   B) Detection limits of spoilage indicators using various        removable membranes: The removable membranes used in applicants'        nondestructive sensor are used to reduce the amount of pigment        that comes off the seafood. The pigment could impede the color        detection that occurs when spoilage indicators are present.        Along with reducing the pigment that is transferred to the        sensor, the removable membrane must also allow the spoilage        indicators to diffuse onto the sensor. Table 6, lists the        various removable membranes and their properties. The cover        membranes are graded as good (acceptable), fair and poor (not        acceptable) for each property. Virgin wood fiber is the current        membrane of choice because it minimizes the amount of seafood        pigment that transfers onto the polyurethane polymer, allows the        spoilage indicators to diffuse through the membrane and onto the        polymer, and maintains structural integrity (does not tear)        during wiping.

TABLE 6 Properties of the removable membranes used in the samplingmatrix of the enzyme based nondestructive sensor. Virgin Wood AshlessFilter PTFE Glass Cover Membrane Fiber Paper Membrane Nylon MicrofiberNitrocellulose Maintains structural Good Good Good Good Good Poorintegrity Minimizes fish pigment Fair Fair Poor Good Fair Poor ontopolymer Allows diffusion of Good Fair Good Poor Poor Fair spoilageindicators

Example 6

The enzyme based nondestructive sensor for the detection of spoilageindicators in seafood ensures a timeframe for quality shelf life: Whenthe enzyme based nondestructive sensor is used as described in Examples1, 2, and 3, the sensor is a valuable tool for determining the qualityshelf life of seafood. The representative data in tables 2, 3 and 4 showthat no color changes occur when seafoods are of high quality and 5 dayspass before the seafood reaches a mid-failing grade in any case in whichour sensor provided a clean result. These results suggest that thesensor can be used to ensure consumers that seafoods will have 5 days ormore of high-quality shelf life from the date of the test. There are nodetectable levels of spoilage indicators present until the seafoodreaches a MP/BP grade. This region is of significant importance as allproperly refrigerated seafoods continue to exhibit acceptable qualityfor several days.

It will be understood by those persons skilled in the art thatapplicants' sensor of the present invention provides a swab-like sensorthat conveys the quality of seafood by changing color. A test resultingin one color suggests that the sample is of high quality and will remainof moderate to high quality for 5 days when properly refrigerated. Theother color informs a customer that the seafood product is eitheralready of substandard quality or will be substandard within the nextfew days. The product has performed well in many batteries of tests andresults correlate closely to those assigned by certified seafoodinspectors. The sensor and methods of this invention are ideally suitedto use in supermarkets, grocery stores, and restaurants.

Whereas particular embodiments of the instant invention have beendescribed for the purposes of illustration, it will be evident to thosepersons skilled in the art that numerous variations and details of theinstant invention may be made without departing from the instantinvention as defined in the appended claims.

1. An enzyme based nondestructive sensor for the qualitative detectionof spoilage in seafood comprising: a sampling matrix; at least three ormore enzymes in contact with said sampling matrix, said enzymeschemically react with four target chemicals comprising putrescine,cadaverine, histamine and tyramine if said target chemicals are locatedon the surface of said seafood specimen; and at least one indicatorcompound in contact with said sampling matrix, wherein said indicatorcompound is capable of changing the color of said sampling matrixthereby indicating a qualitative visually detectable color changeconcerning a reaction of said enzymes with said target chemicals due todecomposition of a seafood specimen when said enzymes, said indicatorcompound, said sampling matrix and said seafood specimen are in contactwith each other without altering the physical properties of said seafoodspecimen.
 2. The enzyme based sensor of claim 1 further comprisingwherein said enzymes are located within said sampling matrix.
 3. Theenzyme based sensor of claim 1 further comprising wherein said indicatorcompound is located within said sampling matrix.
 4. The enzyme basedsensor of claim 1 further comprising a housing wherein said samplingmatrix is located in juxtaposition to said housing and in operativecommunication with said housing, and wherein said enzymes are locatedwithin said housing, and wherein said indicator compound is locatedwithin said housing.
 5. The enzyme based sensor of claim 4 furthercomprising a chamber that is located within said housing and inoperative communication with said sampling matrix, wherein said enzymesand said indicator compound are located within said chamber and aredelivered to said sampling matrix simultaneously.
 6. The enzyme basedsensor of claim 4 further comprising at least two chambers comprising afirst chamber and a second chamber, each of said chambers located withinsaid housing and in operative communication with said sampling matrix,wherein said enzymes are located within said first chamber and whereinsaid indicator compound is located within said second chamber.
 7. Theenzyme based sensor of claim 4 further comprising at least two chamberscomprising a first chamber and a second chamber, each of said chamberslocated within said housing and in operative communication with saidsampling matrix, wherein said enzymes and said indicator compound arelocated in said first chamber and wherein said second chamber contains awetting solution.
 8. The enzyme based sensor of claim 4 wherein saidenzymes are immobilized within said sampling matrix.
 9. The enzyme basedsensor of claim 4 wherein said indicator compound is immobilized withinsaid sampling matrix.
 10. The enzyme based sensor of claim 4 whereinsaid enzymes and said indicator compound are immobilized within saidsampling matrix.
 11. The enzyme based sensor of claim 4 wherein saidenzymes are lyophilized.
 12. The enzyme based sensor of claim 4 whereinsaid indicator dye is lyophilized.
 13. The enzyme based sensor of claim4 wherein said enzymes and said indicator dye are lyophilized within acarrier located within said housing, wherein said carrier is inoperative communication with (a) a water source capable of deliveringwater to said lyophilized enzymes and said lyophilized indicator dye,and (b) said sampling matrix, such that said lyophilized enzymes andlyophilized indicator compound may be reconstituted with said water fromsaid water source and delivered to said sampling matrix.
 14. The enzymebased sensor of claim 1 further comprising a removable membrane injuxtaposition to and in communication with at least one end of saidsampling matrix.
 15. The enzyme based sensor of claim 14 wherein saidremovable membrane is selected from the group consisting of nylon,filter paper, liner fiber, flax, unbleached cotton muslin, hemp fabric,virgin wood fiber, nitrocellulose, and cellulose acetate rayon paper.16. The enzyme based sensor of claim 1 wherein said enzymes comprisediamine oxidase, monoamine oxidase, and peroxidase.
 17. The enzyme basedsensor of claim 1 wherein said indicator compound is a dye that changesoptical properties along a continuum wherein said continuum is a changein color intensity that correlates to an acceptable or a nonacceptablequality of said seafood specimen.
 18. The enzyme based sensor of claim17 wherein said dye is selected from the group consisting ofoxidation-reduction dyes, at least one Tinder Reagent,10-Acetyl-3,7-dihydroxyphenoxazine,3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, and2-methoxyphenol.
 19. The enzyme based sensor of claim 1 wherein saidsampling matrix comprises a polyurethane.
 20. The enzyme based sensor ofclaim 1 wherein said sampling matrix is one selected from the groupconsisting of cellulose, polyurethane, polyethylene, cotton, rayon, apolymer comprising a polyester and a polyamide blend, and combinationsthereof.
 21. The enzyme based sensor of claim 1 wherein said enzymes arein an aqueous liquid.
 22. The enzyme based sensor of claim 1 whereinsaid indicator compound is in an aqueous liquid.